Artichoke, Mushroom and Bacon Strata

Sherry Blizzard


I saw a recipe on the internet by Climbing Grier Mountain but wanted to jazz it up a bit and use my leftovers. I decided to include 3 varieties of previously sauteed mushrooms, blue cheese crumbles, a mix of grated mozzarella & fontina cheese, bacon, marinated artichoke hearts, a small bag of previously diced red/green bell peppers, and a loaf of bread I had made in the bread machine a few days earlier.

I love strata! There is just something wonderful about that warm, gooey custard one gets from combining eggs, milk and cheese.

Please give this recipe a try and let me know what you think.

★★★★★ 1 vote
45 Min
1 Hr 15 Min


loaf of bread, (any kind...dayold is best)
8 slice
bacon, chopped and cooked
1 1/2 c
mushrooms (use crimini, white and oyster-sauteed)
1/2 c
bell peppers, chopped (red and green)
2 c
cheese (mozzarella and fontina)
1/2 c
blue cheese, crumbled
2 c
marinated artichoke hearts (save the liquid)
4 c
2 Tbsp


1Cut up the bacon and stir fry until done. Remove to drain on a paper towel.
2Saute mushrooms (crimini, white and oyster) in a little butter until tender. Season with a little salt and pepper. Add the bacon to the mushrooms and mix. Dice red and green bell peppers. Grate and mix together the cheeses.
3Slice bread into 8-1/2" thick slices and put in the bottom of a deep baking dish that has been sprayed with Pam.
4Spoon some of the marinade from the artichoke hearts on both sides of the bread.
5Layer in this order: Bread, Mushrooms/Bacon, Artichoke Hearts, Cheese, Peppers.
6Repeat with another layer.
7Whisk the eggs and the milk together and pour over the entire dish. Cover with foil (I prefer the no stick) and allow it to sit 1/2 hour before baking.
8Preheat the oven to 375 and bake for 45 minutes with foil. Remove the foil and cook for an additional 25-30 minutes (until nice and bubbly and the bread is just turning golden brown.) Let it sit for 5-10 minutes before plunging in.

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